SO HOW'D IT GO?

The texture wasn't bad, but it was nothing to die for. There was no taste in this cake whatsoever. Definitely not the best I've had, but it responds very well to frosting. Will probably try other recipes.

love this recipe. there are several versions of this cake. i have found that in order to obtain a lighter crumb, the dry ingredients should be sifted, perhaps several times, before adding the wet. just a thought.

I have to try this - I have everything but the vanilla extract! I hope it'll work - how can this not require egg? First time I've ever seen a recipe like that :D-------------------------Hungry Savage

It relies on a different chemical reaction, using baking soda + vinegar to create leavening. Many vegan cake recipes work this way - in fact, most of the ones in Vegan Cupcakes Take Over the World do. It works great, and no one can ever taste any vinegar in the final product.

so I made this into a white cake by omitting the cocoa and adding a tiddle bit more vanilla. Yum yum! made it colored, red, yellow and green...rasta style for my dreadlocked boyfriend's birthday.

I subbed the oil with 1/2 cup applesauce and 1/4 cup oil. This seems to be the best way to make this cake...it turns out so moist and fluffy, yet with a great firmness. Tastes less greasy using some applesauce, but still has a nice "buttery" flavor having SOME oil in it.

also dumped some cinnamon in the batter because that rocks.

For the frosting I did 1/2 cup Spectrum brand shortening, to 1/2 cup Earth Balance butter and about 3.5-4 cups of powdered sugar.

most recipes for buttercream call for some soymilk too, but I always skip that step BECAUSE I find that it just ends up making it runny if not refrigerated. I like a thicker frosting, with more body to it. If you whip it up good enough, you shouldn't have a problem obtaining a good texture or it being too dry...the vegan "butters" are so much thinner and oily-er than regular butter is, and seem to melt LOTS easier so the soymilk just thins it out too much in my opinion.

I made this for the third time, last night. I can't get over how very easy and delicious it is. I wish I would have remembered that I subbed some applesauce for part of the oil last time, because I remember that being fantastic, but it's just as delicious with the oil (just a bit more fattening)

I only had 1/4 the sugar, so I made a vegan chocolate nut bread.Same amount of flour, baking soda. But I used about 1/2 cup sugar, and 4 table spoons coco powder.To make it sweeter, I added some honey-free granola. Most of that got blended in (I used an electric mixer), besides a few chunks. Oh and I didn't use the vinegar or vanilla.

They came out very yummy. Not completely bland (even with less sugar). Just the right amount of sweetness. I honestly can't tell there aren't eggs.

I recommend making it like this if your not crazy about overly sweet chocolate cakes. like I said, it does taste like a chocolate bread more than cake. However, I will make the recipe like it says to, once I buy more sugar ;DThanks!

I've made this cake a few times using different frosting, best PMS cure ::)

I only had 1/4 the sugar, so I made a vegan chocolate nut bread.Same amount of flour, baking soda. But I used about 1/2 cup sugar, and 4 table spoons coco powder.To make it sweeter, I added some honey-free granola. Most of that got blended in (I used an electric mixer), besides a few chunks. Oh and I didn't use the vinegar or vanilla.

They came out very yummy. Not completely bland (even with less sugar). Just the right amount of sweetness. I honestly can't tell there aren't eggs.

I recommend making it like this if your not crazy about overly sweet chocolate cakes. like I said, it does taste like a chocolate bread more than cake. However, I will make the recipe like it says to, once I buy more sugar ;DThanks!

I just wanted to say that I tried a cupcake again this morning and the 'gummy' texture is gone! My other half actually loved them yesterday as he hates 'crumbly' cakes as they're messy! I think next time I'd still take out some flour and add in more cocoa but that could just be me - they're tasting really good this morning though and my daughter and I very much enjoyed them as our 'after breakfast snack'. ;)b